From January 1, 2017, a state standard for dumplings was commissioned in Russia for the first time, which imposes quite clear requirements for a popular product. It is not surprising that since the beginning of the current year in Russia there was not a single manufacturer who would be dared to start the release of dumplings in accordance with the requirements of the new document. All companies continue to produce meat semi-finished products in terms of its technical conditions, hoping that thus the consumer will be more difficult to check the true quality of the product. However, the St. Petersburg public organization of consumers "Public Control", analyzing Ten samples of dumplings in the test laboratory "Petx" trademarksIt has established that most manufacturers are misleading consumers, indicating unreliable information about the composition on the packaging, and the requirements of the recently entered GOST 33394-2015 "Pelmeni frozen. Technical conditions "corresponds to only one sample out of ten.

GOST not on teeth?

The new GOST regulates the release of dumplings of only two categories: "B" - with a muscle tissue content from 60% to 80% and category "B" with a muscle tissue content from 40% to 60%. That is, such semi-finished products can be boldably called meat. The absence in the new Guest categories "g" and "d" is quite justified, since these are not meat, but meat-containing semi-finished products, in which the minimum content of muscle tissue is allowed: for the category "D", for example, 20% and less.

The State Standard on Pelmeni also enshrines the names of the dumplings, which can only be used when the release of guests, "elite", "beef", "calf", "eastern", "Russian", "Siberian", "Cutlery", "traditional", "Home", "Baranje", "Hunting", "Pork", "In-Urals", "Sabantuy". Therefore, finding a dumplings on the shelf with such names on the shelf, the consumer must clarify, do not mislead the manufacturer, indicating, for example, on the packaging with small font instead of the notation "GOST 33394-2015" number of its technical conditions.

- The application of state standards is currently voluntary. Therefore, many enterprises prefer to work on the specifications that they provide a wider selection of raw materials and technological solutions in the production of products, "said Valery Timofeev, Deputy Chief of the Laboratory of Petx.

Delmeni on diet

According to test protocols, four samples out of ten did not comply with these marking food value.
Thus, in the dumplings "juicy" from Moscow OJSC "OMPK" (TM "PAPA") fat turned out to be almost two times less than: 6.4 g instead of 11 g (per 100 g of product), in TM dumplings "first Business "(Private brand of the Dixie trading network, the manufacturer of Morozko LLC, Leningrad region.) Fat was 6.3 g instead of 12 g, in the dumplings" Bullmeni "from CJSC" Meat Gallery "(Vladimir) - 8, 9 g instead of 12 g. But all records beat in the Novgorod Corona CJSC: in their semi-finished product "Every day" (private brand of the Auchan trading network) instead of the promised 28.3 g of fat turned out to be only 5.8 g.
- The indicators of the food value indicated on the label sets the manufacturer itself - it means that he must observe them, - emphasizes Valery Timofeev.

Unstable raw materials

In two samples of dumplings, the mass fraction of the protein was higher than the values \u200b\u200bindicated in the marking. So, in dumplings "Dad can" it was 10.3 g instead of 7 g, and in the dumplings "every day" - 11.8 g instead of 6.5 g.
According to the professor, the head of the department of meat, fish products and canning the cold University of ITMO Alexander Ishvsky, the cause of low fat content and high protein content in dumplings should be sought in the raw material from which the filling is made.

- In terms of technical conditions, the calculation of food value is made taking into account the average indicators, and meat raw materials today, unfortunately, the enterprises receive different quality. But in recycling it goes according to the recipe, therefore, in some cases, we observe deviations from the indicators declared by the manufacturer, "said the expert. - Recommendation Manufacturers One: Strengthen the internal production control.

And lamb was near

During the examination, the specialists of the PETEX laboratory determined the species affiliation of meat in dumplings. It turned out that the sensitive method for determining the DNA of animal tissues in the six samples of minced meat out of ten was found traces of the use of meat raw materials, not specified in the composition on the package.

For example, in the "Red PRICE" dumplings (the private brand of the Pyaterochka trading network, the manufacturer of Taloso-Products, SPB) and "TRBATS" (Cattair LLC, OOO, Kostroma) were discovered for pork DNA, not specified As part of the packaging. And in the dumplings "Pacely" (the meat processing plant "Zhelelee", the Orenburg region), as part of which, judging by the packaging, there should be only poultry meat, dna pork and beef detected.

Surprisingly, in three samples of dumplings - "First of all", "Bullmeni" and "traditional" (Dunyash LLC, Moscow region) - traces of lamb, also not declared in the composition on the package.
However, despite the presence of animal tissue DNA in mince, it is impossible to argue that when producing dumplings was used directly to the meat of these animals.

The method of determining the species allows to determine the meat components that are not stated in the composition. In some samples, DNA were found that were not peculiar to the meat specified in the composition. It is difficult to judge the reasons that led to such results, but the method of polymerase chain reaction (PCR) is used, which provides objective data characterizing the state of specific studied samples at the DNA level, the Timofeev emphasizes.

- Most likely, the manufacturers have not well enough for the equipment, rebuilding it to the release of a particular name by the dumplings. Therefore, a part of the meat raw materials used in the release of other products could easily get into the dumpy minced mince, developed into another shift, explains Alexander Isshevsky.
Nevertheless, such violations of the technological process may turn into trouble for certain groups of consumers.

- There are allergic reactions to different types meat. Most often on beef, but it happens that allergies happens on pork, and on lamb. In addition, lamb is a very heavy product, it is poorly absorbed and people with the problems of the digestive tract are not recommended. If it is a meager number, the problems of the consumer will not arise. In any case, the manufacturer is obliged to reliably inform the consumer about the composition of the product, says the associate professor of the Geriatric Department, Gerontology and Nursing Affairs of the State Medical University. I.I. Mechnikov Larisa Laveut.

Phosphasts declared war

Special attention GOST 33394-2015 pays content in phosphates in dumplings. In the dumplings of the category "b" there should be no more than 0.45%, the category "B" - more than 0.50%.
- Excess of total phosphorus in products is fraught with the fact that it flits from our body of calcium, which leads to the development of osteoporosis and risk of fractures even with minor injuries. The imbalance of phosphorus and calcium in the elderly, whose bones do not grow long, and the associated restriction in motion can even lead to death, "Larisa lavet warns.

Increased in total phosphorus meat products They are obliged to various food additives, without which the production of sausages and dumplings are made.
- We are talking about phosphates - moisture-hold additives, which recently abuse manufacturers, trying to save on raw materials. The new GOST on the dumplings, in fact, announced the war phospham, limiting their number, "says Alexander Ivshevsky.

According to the conclusions of the Laboratory "Petx", eight samples of dumplings potentially met into the requirements of the GOST on the content of phosphate content, but two samples - "shirts" and "feast" - went beyond the upper limit of phosphate content: 0.79% and 0.78%, respectively. Since manufacturers made these dumplings on specifications, they did not violate compulsory requirements, but the consumer thanks to the data received by the "public control" can now choose a safer product on the store shelf.

You can buy!

- Delmeni Categories "B" and "B", if manufactured according to the requirements of the formulation, are a balanced product in which vegetable and animal proteins are combined in the necessary proportions. Therefore, they can be recommended for power, provided that the test ratio and meat filling There are 50/50 in them, as GOST requires, and the values \u200b\u200bof the salt content are not exceeded, - says Larisa lavaut.

According to the presence of salt, all proven samples comply with the norms of the GOST, which allows its no more than 1.7 g per 100 g of the product. But according to the ratio of the mass fraction of the minced meat to the mass of the semi-finished product, only dumplings "Bambushka" fully meet the requirements of the new state standard. Quite a bit nailed to the state standard dumplings "homemade" TM "Appetiative round year"(Private brand of the carousel trading network). This sample fully complied with information on the packaging, but the stuffing in the semi-finished product turned out to be only 44.9% (the norm according to GOST - 50%).

- The results of an independent examination showed that the manufacturers of dumplings fear to go to GOST, wanting to preserve the possibility of using low-grade raw materials and various additives, "says Vsevolod Vishnevetsky, Chairman of" Public Control ". - Since, starting to produce dumplings according to GOST, manufacturers will become "transparent" both for controlling bodies and consumers. Their products will easily check for compliance with the standard that is a public document, and the manufacturers themselves - in case of detection of violations, it becomes easier to bring responsibility.

Materials of the quality control of dumplings "Public Control" sent to the Office of Rospotrebnadzor in St. Petersburg for the adoption of measures under the administrative legislation of the Russian Federation.

Word - expert

Rostislav Shipitsin, Director of SPB GBU "Center for quality control of goods (products), works and services":
- dumplings - not the most dietary product On the store shelf, it should be dosed to use people having an overweight body. Spices are added in the dumplings, with diseases of the gastrointestinal tract, they should be limited or excluded from the diet, especially in the aggravation phase.

When buying dumplings, it is necessary to carefully read the composition of the product. All ingredients on the package are indicated in descending order. On the content of muscle tissue in the dumplings formulation are divided into 5 categories. In the filling of the product category "A" must contain muscle tissue more than 80%, "B" - from 60% to 80%, "B" - from 40% to 60%, "G" from 20% to 40%, "D" - 20% or less.

All spices included in the product: salt, pepper, garlic, onions and others should be specified. It should also be paid to the color of the test - it should be white, not gray or yellowish. It may say that the product is incorrectly stored or various artificial additives are present in the dough. It is better to choose dumplings, in which the dough includes only flour, water and eggs.

The products themselves should be unsalted, undeformed, with well-sealed edges. Not allowed for the production of dumplings food additives E249, E250, E251, E252 (Preservatives and color locks).

Do not buy dumplings, if the minced mells protrudes from the test shell, and the surface of the product is wet. If the dumplings are surcharged, then it may say that the storage conditions - dumplings were frozen and rejected repeatedly. Such dumplings can be unsafe when used.

Service description

Pelmeni frozen, technical conditions. What is the point and GOST on dumplings?

Technical conditions on dumplings - This is a regulatory document that contains the main characteristics of the product and requirements for these products, such as: quality control parameters, description of production processes, transportation, subsequent disposal, and so on. GOST (Pelmeni Technical Conditions) is indicated by the following name - "Semi-finished products in dough with meat and meat-containing stuffing frozen", or GOST 33394 2015. Delmeni frozen - technical conditions have a wide range of applications. They apply to such semi-finished products in the dough, like dumplings, manta, ravioli, chinki, samsa, pastries, poses, chicap, stroke, lamajo (and so on).

Characteristics and features of the production of dumplings and other meat semi-finished products from the dough

Semi-finished products that are discussed in this article are in line with GOST "Frozen dumplings". Technical conditions are also focused on this Gosstandart. Pelmeni is made by manual or machine method. These semi-finished products are made fresh dough, filling of meat or meat-containing minced meat. The appeal comes in frozen form. Products are ready to use after heat treatment. Frozen dumplings and other types of semi-finished products include more than one hundred names and various recipes. In this regard, there is a need to develop or obtain both general and individual specifications on this product. That on dumplings and other food products must fully comply with the Russian and international requirements for design and content. This is done in order for the product produced to meet all the rules and requirements of security and quality stipulated by the legislation of the Russian Federation and international standards.

Developing TU on dumplings

Develop specifications yourself quite difficult. Also, be prepared for the fact that this process takes a lot of time. In order to achieve the effectiveness of this process, you will need to carefully consider all stages of production, take into account the specifics and characteristics of products. Therefore, we recommend immediately entrusting this issue to professionals, such as consulting company Astels. ASTELS LLC offers its assistance in writing and registering technical conditions on dumplings, as well as on other products. We will do everything professionally, in the terms established by the Regulations and at an acceptable value! The price of our services is formed on the basis of the complexity of the order and the specifics of production. LLC ASTELS will tell how to create favorable conditions for increasing profits and growth in demand for your products.

This article shows the recipes of dumplings per 100 kg of product for a long forgotten GOST.

Good dumplings are a delicious dumplings and all the trick in the preparation of the dumplings consists exclusively in the natural stuffing. Mince on old GOST is prepared only from chilled residential meat, i.e. Meat is not frozen, without live and connective tissue. Sometimes the meat of the highest grade was used as in the case of the manufacture of Pellen on the recipe "Russian dumplings No. 3". This is a clipping from the back, otherwise: muscle tissue without compounds and bodybasses. The meat of beef 1st and 2nd grades was allowed. It's amazing that the 1st grade meat was used.

The meat of the 1st grade is a muscle tissue with a content of up to 6% fat and connective tissue. These are the most delicious and high in the gastronomic qualities of a piece of meat, obtained by circumcision from the blades, shoulders, backs, loins and the hip part of the carcass.

The meat of the 2nd grade is obtained from the chest, cervical parts, naked, knuckles, fascines, this meat contains a mass fraction of fat and connective tissues up to 20% of the total mass.

Interesting simple fact: both dumplings are home, classical and industrial production According to GOST, they were delicious and will always be, when the recipe implies in addition to chilled meat and fresh onions, and the chicken eggs are fresh. So it was ... Today, the recipes of dumplings like the same in the new GOST, the differences in composition and not find, but for some reason there are no meat in them ...

Classic recipe Delicious home dumplings today are the same as described in the tables. It is only necessary to add water to mince for dumplings, and about 20%. Then when cooking dumplings, it turns out from juicy minceda. In an industrial scale, the preparation of dumplings are carried out that allow me when complying technological processes Get also good dumplings.

Recipes of dumplings by the old Canceled GOST

All these were recipes. delicious dumplings. However, in order to reduce the cost of minced it, soybean is added, soy isolate (protein substitute), a meat of a mechanical cutter, offal, flour, semolina, boiled pearl barley, dyes, phosphates, vegetable and animal protein, emulsifiers, dietary fiber, flavors, taste amplifiers and moisture-holder components that give the weight of dumplings.

GOSTS POWERS: Quality of dumplings

The two most important GOSTs are canceled: GOST R 52675-2006 (semi-finished products meat and meat-containing. General technical conditions) and GOST R 51187-98 (semi-finished products meat chopped, dumplings, minces for baby food).

The second GOST allowed the use of beef and pork in a pair or frozen state as a raw material for mince, and it was not allowed: the use of raw materials, frozen more than once, as well as meat of bulls, boars and skinny meat (meat of skinny animals), although the latter can be attributed to 1st grade for high percentage of protein content and low fat percentage. In the canceled GUT R 51187-98, three main classes were regulated on the mainstream of living meat mass proportion:

Class A - not less than 72%

Class b - not less than 55%

Class V - at least 45%.

Such relations were kept almost all the recipes of the dumplings shown in this article, and this is not baby food.

According to GOST R 52675-2006, the use of meat semi-finished categories is canceled:

A - with a mass fraction of muscle tissue in a filling recipe from 80%

B - with a mass fraction of muscle tissue in a filling recipe from 60 to 80%

B - with a mass fraction of muscular fabric in a filling formulation from 40 to 60%

G - with a mass fraction of muscular fabric in a filling recipe from 20 to 40%

D - with a mass fraction of muscle tissue in the formulation of the filling of less than 20%.

This GOST was also "uncomfortable" due to the mandatory use of natural meat in the manufacture of semi-finished products, although the quality of raw materials was not said in it, only: "Raw materials must comply with the requirements established in the document, in accordance with which it is manufactured."

Recipes of dumplings on the new GOST

Since the beginning of 2017, acts new standard GOST 33394-2015 (frozen dumplings. Technical conditions), which in its name has a "reservation" - technical conditions, which makes it possible to noticeably worsen the quality of the dumplings produced. Now dumplings are:

Class B - with a mass fraction meat minced meat (not resident meat !!!) at least 50%. It does not say what meat: beef or birds! Farm can be from anything.

Class B - with a mass fraction of muscle tissue (and not residential meat !!!) in the recipe of the filling from 40 to 60% (from the filling!). Muscular tissue contains connecting fibers, cores and layers of fat. If the filling of the dumplings, the average weight of which is 6-14 gr., Made from soybean or other filler, then some semblance of meat in it can also be, only there will be no taste, no benefit from such dumplings.

Now allowed to add to mince:

Beef residential second grade with a mass fraction of connecting and adipose tissue up to 20%

Residential fatty beef with a mass fraction of connective and adipose tissue up to 35%

Pork residential bold with a mass fraction of adipose tissue from 30 to 50%

Residential fatty pork with a mass fraction of adipose tissue from 50 to 85%

Poultry meat

Leek dried and fast frozen

Antioxidants E300, E301, E306, E392.

Given that this is not a complete list, it becomes clear: all these new ingredients clearly do not give taste and use with modern dumplings. The task of technologists began to bind any fatty mass with various fillers to ensure something similar to the meat product at the exit with a given amount of fat and protein. It is the last and regulated in the new Guest 33394-2015.

As a result, today we have:

Practical elimination of the production of top quality products (class A) containing meat

Eliminated production of semi-finished products categories (from b to d) from natural meat

No release of dietary semi-finished products

Appointed almost complete lack of quality, and meat itself, in the "meat" products.

One of the main quality criteria for dumplings is the "dough / minced" ratio. The larger the ratio shifts towards the mass fraction of the minced me, the more kind of product is. According to GOST B. raw dumplings The ratio "Dough / Farm" is regulated - "50:50". But in the process of cooking, the dumplings occurs swelling of the test and the release of excess water from minced. For this reason, the initial ratio of "50:50" may change to "65:35", and in some cases until "75:25", in the direction of increasing the mass fraction of the test.
Therefore, to prepare high-quality dumplings, it is necessary to strive to use the test with good cooking properties (insignificant swelling) and minced meat with high moisture-binding ability.

Pelmeni prepared from bakery flour with a gluten content of 28%, in the process of cooking swell on average by 60-100%. On cooking properties dumplings To one degree or another, its density, determined by the pressing value during molding, the quality of flour (the content and properties of gluten), the degree of roughness of the surface of the formed by dumplings.
Cooking minced meat must be performed in accordance with the approved technology. After grinding the chilled or frostbed meat in the meat grinder, the minced meat is sent to the stash, where it is mixed with the rest of the recipe components. Stirring should be made to complete binding of the added water, i.e. for at least 15-20 minutes. Otherwise, excessive moisture is released in the form of a broth, which subsequently follows when preying the finished dumplings. In addition, with direct contact, the water from minced can penetrate the test shell, significantly worsening its quality.

Dough dumplings cool for dumplings production apparatus:

Flour in / s: 700 gr, 700 grams
Egg: 2 pcs, 60 gr
Water: 260 ml, 260 ml
Salt: 15 gr, 15 gr
Output: 1000 gr

Flour falls asleep in the dough mixer, add water, eggs, salt and mix the dough until it acquires a homogeneous consistency. The prepared dough is maintained for 30 minutes to swell the gluten and giving the elasticity test, after which they are used to prepare dumplings.

Pelmeni (semi-finished products):

Name of raw materials gross: Net:

Dough for dumplings: 450
Beef: 272, 200
Pork: 270, 230
Bulb onions: 50, 42
Salt: 9, 9
Black pepper: 0,5, 0,5
Sugar: 0,5, 0,5
Water: 90, 90
Water: 90, 90
Salt: 15, 15
Marsh mass: 460
Output p / f: 1000 gr

Dough for dumplings:

Name of raw materials: gross: Net:

Flour in / s: 695 gr, 695 gr
Egg: 2 pcs, 60 gr
Water: 270 ml, 270 ml
Salt: 12 gr, 12 gr
Output: 1000 gr

Calculation is given by 1 kg of finished test.

A flour is added heated to 30-35 degrees. Water, then eggs, salt, sugar and mix the dough until it acquires a homogeneous consistency. The prepared dough is maintained for 30 minutes to swell the gluten and giving the elasticity test, after which they are used to prepare varenniki.

Varenniki S. curd minced meat (semifinished)

Name of raw material gross net (kg)

Dough for dumplings: 8,2
Marsh mass: 10,3
Output p / f: 18,5

Main currency for dumplings:

Name of raw materials: gross: Net:

Cottage cheese: 792, 784
Egg: 2 pcs, 80 gr
Sugar: 90, 90
Wheat flour: 40, 40
Creamy butter: 40, 40
Vanillin: 0,1, 0.1
Output: 1000 gr

Cottage cheese is passed through a spacer machine. Then add eggs, flour, butter creamy, vanillin and all thoroughly mixed.

Mural potato with mushrooms and onions for dumplings

Name of raw materials: gross: Net:

Potatoes: 1074, 740
Onion: 214, 90
Dried mushrooms: 90, 180
Vegetable oil: 30, 30
Salt: 10, 10
Output: 1000 gr

Purified potatoes are boiled, the decoction is completely drained. Then the potatoes are hot, mixed with a luke and sliced \u200b\u200bmushrooms to readiness.

Commissioned by order of the Federal Agency for Technical Regulation and Metrology dated November 24, 2015 N 1950-st

Interstate standard GOST 33394-2015

"Frozen dumplings. Technical conditions"

With changes:

Frozen Pelmeni. Specifications.

Introduced for the first time

Preface

Objectives, basic principles and the main procedure for working on interstate standardization GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Standards interstate, rules and recommendations on interstate standardization. Development rules, adoption, Applications, updates and cancellation "

Information about standard

1 Developed by the Federal State Budgetary Scientific Institution "All-Russian Research Institute of Meat Industry named after V.M. Gorbatov" (FGBNU "VNIIMP them. V.M. Gorbatova")

2 introduced by the Federal Agency for Technical Regulation and Metrology

3 Adopted by the Interstate Council for Standardization, Metrology and Certification (Protocol of October 27, 2015 N 81-P)

4 by the order of the Federal Agency for Technical Regulation and Metrology dated November 24, 2015 N 1950-ST The Interstate Standard GOST 33394-2015 was enacted as the National Standard of the Russian Federation from January 1, 2017.

5 introduced for the first time

1 area of \u200b\u200buse

This standard applies to meat 1 semi-finished product in dumplings frozen, intended for sale in trade and catering network (hereinafter - dumplings).

2 Regulatory references

This standard uses regulatory references to the following interstate standards:

GOST 8.579-2002 State system for ensuring unity of measurements. Requirements for the number of packaged goods in packages of any kind in their production, packaging, sale and import

GOST 34120-2017 Cattle for slaughter. Beef and veal in carcasses, semi-supersians and quarters. Technical conditions

GOST 1129-2013 Sunflower oil. Technical conditions

GOST 1341-2018 Parchment floral. Technical conditions

GOST 1723-86 onion Fresh blanks and supplied. Technical conditions

GOST 1760-2014 Podrigament. Technical conditions

GOST ISO 1841-2-2013 Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST 2226-2013 Paper bags and combined materials. General technical conditions

GOST 4288-76 Culinary products and semi-finished products from chopped meat. Acceptance Rules and Test Methods

GOST 6309-93 Sewing threads Cotton and synthetic. Technical conditions

GOST ISO 7218-2015 Microbiology food products and animal feed. General requirements and recommendations on microbiological research

GOST 7269-2015 meat. Sampling methods and organoleptic methods for determining freshness

GOST 7977-87 Garlic Fresh blanks and supplied. Technical conditions

GOST 8273-75 Whether wrapping paper. Technical conditions

GOST 9957-2015 Meat and meat products. Methods for determining the content of sodium chloride

GOST 9959-2015 Meat and meat products. General terms conducting organoleptic assessment

GOST 10354-82 Polyethylene film. Technical conditions

GOST 10444.12-2013 Food and animal feed microbiology. Methods for identifying and counting the number of yeast and mold fungi

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative-anaerobic microorganisms

GOST 10970-87 3 Dry milk powder. Technical conditions

GOST 33781-2016 Packaging Consumer from cardboard, paper and combined materials. General technical conditions

GOST 12306-66 Flour made of soft vitreous wheat for pasta products. Technical conditions

GOST 12307-66 Solid Wheat Flour (Durum) for pasta products. Technical conditions

GOST 13511-2006 Corrugated cardboard boxes for food, matches, tobacco products and detergents. Technical conditions

GOST 34033-2016 Packaging of cardboard and combined materials for food products. Technical conditions

GOST 13830-97 7 Salt cooking food. General technical conditions

GOST 14192-96 cargo marking

GOST 16439-70 Flour of the second grade of solid wheat (durum). Technical conditions

GOST 17308-88 twine. Technical conditions

GOST 17435-72 Drawing ruler. Technical conditions

GOST 18251-87 adhesive tape on paper basis. Technical conditions

GOST 18321-73 Statistical quality control. Methods of random selection of piece products

GOST 19496-2013 Meat and meat products. Histological research method

GOST 20477-86 Polyethylene tape with sticky layer. Technical conditions

GOST 21237-75 meat. Bacteriological analysis methods

GOST 23042-2015 Meat and meat products. Methods for determining fat

GOST 23392-2016 meat. Methods of chemical and microscopic analysis of freshness

GOST 25011-2017 Meat and meat products. Methods for determining protein

GOST 25292-2017 Fat animals fused food. Technical conditions

GOST 25951-83 Polyethylene shrink film. Technical conditions

GOST 26574-2017 Wheat bakery flour. Technical conditions

GOST 26669-85 Food and taste products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods of cultivation of microorganisms

GOST 26927-86 Raw materials and food products. Methods for determining mercury

GOST 26929-94 Raw foods and food products. Preparation of samples. Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Mode for defining arsenic

GOST 26932-86 Raw foods and food products. Methods for determining lead

GOST 26933-86 Raw materials and food products. Methods for determining cadmium

GOST 27569-87 13 Garlic fresh implemented. Technical conditions

GOST ISO 973-2016 spices. Pepper fragrant in beans or ground. Technical conditions

GOST 29048-91 spices. Nutmeg. Technical conditions

GOST 29050-91 spices. Pepper black and white. Technical conditions

GOST 29052-91 spices. Cardamom. Technical conditions

GOST 29053-91 spices. Pepper red ground. Technical conditions

GOST 29055-91 spices. Coriander. Technical conditions

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30363-2013 Egg liquid products and dry food. Technical conditions

GOST 30538-97 Food products. Methods for determining toxic elements atomic emission method

GOST 33222-2015 Sugar white. Technical conditions

GOST 31450-2013 Drinking milk. Technical conditions

GOST 31463-2012 Solid Wheat Flour for Pasta. Technical conditions

GOST 31473-2012 Meat Indeke (carcass and their parts). General technical conditions

GOST 31476-2012 Pigs for slaughter. Pork in carcasses and half carcasses. Technical conditions

GOST 31477-2012 Meat and meat products. Immunoprecipital method for determining the mass fraction of animal (pork, beef, raggy) protein

GOST 31479-2012 Meat and meat products. Method of histological identification of the composition

GOST 31491-2012 Milk wheat flour for pasta. Technical conditions

GOST 31628-2012 Food and food raw materials. Inversion-voltammetric method for determining the mass concentration of arsenic

GOST 31654-2012 Chicken food eggs. Technical conditions

GOST 31659-2012 (ISO 6579: 2002) Food products. Method of detection of bacteria genus Salmonella

GOST 31671-2012 (EN 13805: 2002) food products. Definition of trace elements. Preparation of samples by mineralization at elevated pressure

GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of antibiotics of the tetracyclimatic group using highly efficient liquid chromatography with a mass spectrometric detector

GOST 31707-2012 (EN 14627: 2005) food products. Definition of trace elements. Determination of general arsenic and selenium by atomic absorption spectrometry with hydride generation with pre-mineralization of samples under pressure

GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the group of intestinal sticks (coliform bacteria)

GOST 31777-2012 Sheep and goats for slaughter. Lamb, lamb and kozdyatnam in carcasses. Technical conditions

GOST 31778-2012 meat. Cutting pork to cuts. Technical conditions

GOST 31796-2012 Meat and meat products. Accelerated histological method for determining structural components of the composition

GOST 31797-2012 meat. Cutting beef on cuts. Technical conditions

GOST 31903-2012 Food products. Express method for determining antibiotics

GOST 31904-2012 Food products. Sampling methods for microbiological tests

GOST 31962-2013 meat chickens (carcass chucks, broiler chickens and their parts). Technical conditions

GOST 32008-2012 (ISO 937: 1978) meat and meat products. Determination of nitrogen content (arbitration method)

GOST 32009-2013 Meat and meat products. Spectrophotometric method for determining the mass fraction of common phosphorus

GOST 32031-2012 Food products. Methods for identifying and defining bacteria Listeria Monocytogenes

GOST 32065-2013 dried vegetables. General technical conditions

GOST 32161-2013 Food products. CES-137 cesium detection method

GOST 32164-2013 Food products. Sampling method for defining strontium SR-90 and cesium CS-137

GOST 32308-2013 Meat and meat products. Determination of the content of chlororganic pesticides by gas-liquid chromatography

GOST 32951-2014 Semi-finished products meat and meat-containing. General technical conditions

GOST 31990-2012 Meat of ducks (carcass and their parts). General technical conditions

GOST 33816-2016 Meat geese (carcass and their parts). Technical conditions

GOST 34121-2017 CESARK meat (carcass and their parts). Technical conditions

Note - When using this standard, it is advisable to check the action of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or on the National Standards Annual Information Signal, which is published as of January 1 of the current year, and on issues of the monthly information pointer "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard should be guided by replacing (modified) standard. If the reference standard is canceled without replacement, the position in which the reference is given to it is applied in a part that does not affect this reference.

3 Terms and Definitions

This standard applies the terms of software, GOST 32951.

4 Technical requirements

4.1 Pelmeni must comply with the requirements of this standard and are being developed under technological instructions 17 for the production of dumplings in compliance with the recipes and requirements established, and regulatory legal acts operating in the territory of the state adopted standard.

4.2 Delmeni release the following names:

4.3 Characteristics

4.3.1 According to organoleptic and physico-chemical parameters, dumplings must comply with the requirements specified in Tables 1 - 3.

Table 1

Name of the indicator
		"Elite"		"Beef"		"Calm"	"Eastern"
Appearance
View of section		A stuffing in a test shell having a view of a homogeneous, uniformly mixed mass of meat raw materials with inclusions of crushed bow, greens *. Color fillings from light gray to brown
Smell and taste		Boiled dumplings should have a pleasant taste and aroma peculiar to this type of product, minced juicy, salty, with aroma of onion, greenery * and spices, without an extraneous lift and smell
		St. 60.0 to 80.0 included.
Mass of one dumplings, g		From 3.0 to 25.0
	Not normalized
* When used in dumplings "Eastern".

table 2

Name of the indicator	Characteristics and rate for dumplings
	"Russian"			"Siberian"		"Cutlery"		"Traditional"		"Home"
Appearance	Delmeni does not stick, undeformed. They have a form of a semicircle, a circle, square, a rectangle or arbitrary shape. The edges are well embedded, the minced meat does not protrude, the surface is dry. Color shell from dough - white with cream or yellowish tint
View of section	The stuffing in the test shell, which has a form of a homogeneous, uniform mass of meat raw materials with inclusions of chopped onion, garlic *. Color fillings from light gray to brown
Smell and taste	Boiled dumplings must have a pleasant taste and aroma peculiar to this type of product, mince juicy, salty, with aroma of onion, garlic * and spices, without an extraneous taste and smell
Mass fraction of muscle tissue in filling recipe,%	St. 40.0 to 60.0 included.
Mass of one dumplings, g	From 3.0 to 25.0
Temperature in the thickness of the product, ° С, not higher
Test shell thickness, mm. no more
Test shell thickness in places of sealing, mm	Not normalized
Mass fraction of meat minced meat to mass of dumplings,%, not less
Mass fraction of table salt,%, no more
Mass fraction of total phosphorus (in terms of P 2 O 5),%, not more than:
Without the use of food phosphates;
When using food phosphates **
Mass fraction of protein in the product / in stuffing,%, not less
Mass fraction of fat in the product / in stuffing,%, no more
* In the "traditional" dumplings. ** Apply as a substance for processing flour (in the production of test).

Table 3.

Name of the indicator	Characteristics and rate for dumplings
	"Baranje"		"Hunting"				"In Urals"		"From beef and lamb"
Appearance	Delmeni did not stick, undeformed, have a form of a semicircle, a circle, square, a rectangle or an arbitrary shape. The edges are well embedded, the minced meat does not protrude, the surface is dry. Color shell from dough - white with cream or yellowish tint
View of section	The stuffing in the test shell, having a form of a homogeneous, uniform-free mass of meat raw materials with the inclusions of the crushed bow, garlic *, greens **. Color fillings from light gray to brown
Smell and taste	Boiled dumplings should have a pleasant taste and aroma peculiar to this type of product, stuffing juicy, salty, with aroma of onion, garlic *, greens ** and spices, without an extraneous lift and smell
Mass fraction of muscle tissue in filling recipe,%	St. 40.0 to 60.0 included.
Mass of one dumplings, g	From 3.0 to 25.0
Temperature in the thickness of the product, ° С, not higher
The thickness of the test shell dumplings, mm, not more
Test shell thickness in places of sealing, mm	Not normalized
Mass fraction of meat minced meat to mass of dumplings,%, not less
Mass fraction of table salt,%, no more
Mass fraction of total phosphorus (in terms of P 2 O 5),%, not more than:
Without applying food phosphates:
When using food phosphates ***
Mass fraction of protein in the product / in stuffing,%, not less
Mass fraction of fat in the product / in stuffing,%, no more
* In the dumplings "Pork". ** When used in the dumplings "Barani" and "from beef and lamb". *** Apply as a substance for treating flour (in the production of test).

4.3.2 The microbiological indicators of dumplings should not exceed the norms established, or regulatory legal acts operating in the territory of the state adopted by the standard.

4.4 Requirements for raw materials

4.4.1 For the production of dumplings apply:

Beef according to GOST 34120, GOST 31797 and obtained during its cutting:

beef residential highest grade without visible inclusions of connective and adipose tissue;

beef residential first grade with a mass fraction of connective and adipose tissue not more than 6.0%;

beef residential one-room with a mass fraction of connective and adipose tissue not more than 10.0%;

beef residential sausage with a mass fraction of connective and adipose tissue not more than 12.0%;

beef residential second grade with a mass fraction of connective and adipose tissue not more than 20.0%;

residential fatty beef with a mass fraction of connective and adipose tissue not more than 35.0%;

Meat cutlet from beef with a mass fraction of connective and adipose tissue not more than 20.0%:

Veal according to GOST 34120 and obtained during its cutting veal of the highest grade without visible inclusions of the connecting and adipose tissue;

Pork according to GOST 31476, GOST 31778 and obtained during its cutting:

residential low-fat pork with a mass fraction of adipose tissue not more than 10.0%;

pork residential bold with a mass fraction of adipose tissue from 30.0 to 50.0%;

pork residential one-room with a mass fraction of adipose tissue not more than 55.0%;

pork residential sausage with a mass fraction of adipose tissue not more than 60.0%;

pork residential fatty with a mass fraction of adipose tissue from 50.0 to 85.0%;

Meat cutlet pork with a mass fraction of adipose tissue not more than 35.0%;

Maranin according to GOST 31777 and the fatty one-sized mortar with a mass fraction of connecting and adipose tissue obtained with a mass fraction of connective and adipose tissue;

Meat cutlet from lamb with a mass fraction of connective and adipose tissue not more than 20.0%;

Blocks made of residential meat (beef, pork, lamb) frozen;

Fat-raw beef, pork, bars (subcutaneous and curvy);

Fat animal fused food according to GOST 25292;

Sliced \u200b\u200bpork;

Poultry meat according to GOST 31990, GOST 33816, GOST 34121, GOST 31473, GOST 31962 and obtained in the cutting-free meat of ham, hips and breasts;

Wheat bakery flour according to GOST 26574, not lower than the first grade;

Soft wheat flour for pasta in GOST 12306, GOST 31491, first grade;

The flour of the second grade of solid wheat (fool) according to GOST 16439;

Solid Wheat Flour for Pasta Products according to GOST 12307, GOST 31463, first grade;

Fresh onion on GOST 1723;

The onion is dried according to GOST 32065;

Onion is frozen frozen;

Dried roasted onions;

Fresh garlic according to GOST 7977, GOST 27569;

Dried garlic according to GOST 32065;

Frozen garlic crushed;

Garlic, canned cook salt;

Pepper black or white according to GOST 29050;

Pepper red ground according to GOST 29053;

Pepper fragrant according to GOST ISO 973;

Muscat walnut according to GOST 29048;

Cardomon according to GOST 29052;

Coriander according to GOST 29055;

Dried greens;

Drinking water;

Salt cooking food according to GOST 13830, welded or stone, chasing, self-peasant, pumps N 0, N 1 and N 2, not lower than the first grade:

Sugar sand according to GOST 33222;

Drinking milk according to GOST 31450;

Dry milk powder in accordance with GOST 10970;

Eggs chicken food according to GOST 31654;

Egg products according to GOST 30363;

Sunflower oil according to GOST 1129;

Olive oil;

Extracts of spices (pepper black or white; red pepper; pepper fragrant; coriander; nut nut; cardamom);

Nutritional supplements:

substances for processing flour intended to improve bakery qualities or flour colors (test) in accordance with;

antioxidants: E300, E301, E306, E392, green tea extract.

4.4.2 It is allowed to use similar raw materials in quality and security and satisfying the requirements set out in 4.3.1.

4.4.3 Used in the production of dumplings:

Raw animal origin is subject to veterinary and sanitary expenses and must comply with the requirements, and, as well as the requirements established in the territory of the State of the Standard;

Drinking water in safety indicators must comply with the requirements established by regulatory legal acts operating in the territory of the state adopted by the standard;

Other raw materials (ingredients) must comply with the requirements and, as well as the requirements established in the territory of the state adopted standard.

4.4.4 Application is not allowed:

Meat of bulls, boars, rams;

Meat raw materials frozen more than once;

Meat raw materials in a frozen state of shelf life:

for beef - more than 6 months.

for pork, lamb, raw fat - more than 3 months,

for meat poultry - more than 1 month,

Meat raw materials, noticeably changed color on the surface;

Pork (including scuffs) with signs of oxidative porous tissue (yellowing, insalidation, downtime):

Fat raw polluted, changed color, with an odorous smell.

4.5 Marking

4.5.1 Marking of consumer packaging - software, or regulatory legal acts operating in the territory of the state adopted a standard, indicating the following additional information:

Information information on the nutritional value of 100 g of dumplings (given in Appendix A);

Information information on the composition of the dumplings (given in Appendix B).

An example of labeling of dumplings - meat semi-finished product in the dough frozen. Delmeni "Elite", category B.

It is allowed when labeling the dumplings, information information about the dough composition and minced member specified separately.

4.5.2 Marking of transport packaging - software, or regulatory legal acts operating in the territory of the state adopted standard, GOST 14192 with the application of manipulation signs: "temperature limit" and "perishable goods".

4.6 Packaging

4.6.1 Consumer and transport packaging, packaging materials and fasteners must comply with the requirements or regulatory legal acts operating in the territory of the state adopted the standard, to ensure the safety and quality of dumplings during transportation and storage during the entire expiration date.

4.6.2 Dumplings are produced by weight or phaside net mass from 250.0 to 1000.0 g in the following consumer packaging:

Cardboard packs according to GOST 33781, which glue or stitched with steel wire;

Packages made of polymeric films according to GOST 10354 or other film materials that are fastening with heat by aluminum brackets, polyethylene tape with a sticky layer according to GOST 20477 or other methods that ensure the safety of the product;

Trays made of polymeric materials that are covered with lids or wrapped with a thermoshrinkable polyethylene film according to GOST 25951.

4.6.3 Net mass in one consumer packaging unit must correspond to the nominal specified in the product labeling in consumer packaging, taking into account allowable deviations.

The limits of admitted negative deviations of the net mass of one packing unit from the nominal - according to GOST 8.579.

4.6.4 Dumplings in consumer packaging are placed in transport packaging - drawers from corrugated cardboard according to GOST 13511, GOST 34033, multi-turn polymer and aluminum boxes, containers or containers-equipment.

4.6.5 Multi-turn package must have a lid. In the absence of a cover, the packaging is allowed for local implementation by the patch according to GOST 1760, parchment according to GOST 1341, wrapping paper according to GOST 8273 or polymer film.

4.6.6 For retailers and catering enterprises allowed Pelmeni packaging with weight weight of net no more than 15 kg in drawers from corrugated cardboard Weighing net no more than 10 kg in bags of paper unprofitable according to GOST 2226 or net weight not more than 6 kg in polyethylene film bags According to GOST 10354.

The bottom and walls of the boxes are lined with wrapping paper, parchment, podrigent or polymer film.

Corrugated cardboard boxes are sealed with adhesive tape on paper based according to GOST 18251. Paper and polyethylene bags are tied with twine according to GOST 17308 or cotton threads according to GOST 6309 or fasten aluminum brackets.

4.6.7 It is allowed to use other types of packaging that meet the requirements set out in 5.5.1.

4.6.8 In each unit of transport packaging, dumplings of one name, one date of development and one type of packaging are packaged.

4.6.9 Net Pelmeni Mass in Corrugated Cardboard Boxes should be no more than 20.0 kg, in containers and containers-equipment - no more than 250.0 kg; The mass of gross products in a multi-turn pack - not more than 30.0 kg.

5 Rules acceptance

5.1 Acceptance rules, sample size and sample selection - according to GOST 4288, GOST 18321, GOST 32951 and this standard.

5.2 Pelmeni take parties.

The parties consider a certain number of dumplings of one name, the same packed, produced (made) by one manufacturer at a certain period of time, accompanied by shipping documentation that ensures the traceability of the dumplings.

5.3 Organoleptic indicators, net weight, packaging quality (lack of defects: disorders of integrity, traces of stalling, deformation) and labeling of dumplings are determined in each batch, as well as on the requirement of a controlling organization or consumer.

5.4 The procedure and frequency of control of physicochemical indicators, microbiological indicators, the content of toxic elements, antibiotics, pesticides and radionuclides establishes the manufacturing manufacturer in the production control program.

5.5 With the negative test results, at least one indicator of the quality of the battery is not subject to the dumplings.

5.6 Control over the content of dioxins is carried out in cases of deterioration of the environmental situation associated with accidents, technogenic and natural catastrophes, leading to the formation and ingress of dioxins into the environment, in case of a reasonable assumption about the possible availability of their availability in food raw materials.

5.7 In case of disagreement in the composition of the raw materials used, the identification of the product's raw material composition is identified.

5.8 Control for the presence of genetically modified organisms (GMO) is carried out at the request of a controlling organization or consumer.

6 Monitoring methods

6.1 Selection and preparation of samples to tests - according to GOST 4288, GOST 18321, GOST 26669, GOST 26670, GOST 26929, GOST 31671, GOST 31904, GOST 32164.

6.2 General requirements for the implementation of microbiological control - according to GOST ISO 7218.

6.3 Definition organoleptic indicators - According to GOST 4288, GOST 9959.

6.4 In case of doubt the freshness of the filling (minced mead), it is checked by its quality according to GOST 7269, GOST 21237, GOST 23392.

6.5 Definition of physicochemical indicators:

Mass fraction of muscle tissue - according to GOST 32951 (paragraph 7.16);

Mass fraction of fat - according to GOST 23042;

Mass fraction of protein - according to GOST 25011, GOST 31477, GOST 32008;

Mass fraction of chlorides - according to GOST ISO 1841-2, GOST 9957;

The mass fraction of common phosphorus (P 2 O 5) - according to GOST 32009.

6.6 Definition of microbiological indicators:

The number of mesophilic aerobic and facultative-anaerobic microorganisms - according to GOST 10444.15:

Bacteria of the group of intestinal sticks (coliform) - according to GOST 31747;

Pathogenic microorganisms, including:

Salmonella - according to GOST 31659;

bacteria Listeria Monocytogenes - according to GOST 32031;

Mold mushrooms - according to GOST 10444.12.

6.7 Determination of the content of toxic elements:

Mercury - according to GOST 26927;

Arsenic - according to GOST 26930, GOST 30538, GOST 31628, GOST 31707;

Lead - according to GOST 26932, GOST 30178, GOST 30538;

Cadmium - according to GOST 26933, GOST 30178, GOST 30538.

6.8 Determination of antibiotics - according to GOST 31694, GOST 31903 and regulatory documents operating in the territory of the state adopted standard.

6.9 Definition of pesticides - according to GOST 32308 and regulatory documents operating in the territory of the state adopted standard.

6.10 Definition of radionuclides - according to GOST 32161, GOST 32164.

6.11 Definition of dioxins - according to regulatory documents operating in the territory of the state adopted standard.

6.12 Identification of the resource composition of the product - according to GOST 19496, GOST 31479, GOST 31796.

6.13 Definition of GMOs - according to regulatory documents operating in the territory of the state adopted standard.

6.14 The temperature in the thickness of the product is controlled by a digital thermometer with a measurement range from minus 30 ° C to 120 ° C, with a division price of 0.1 ° C or other devices that provide temperature measurement in a specified range.

6.15 Determination of the mass fraction of the filling - according to GOST 32951 (paragraph 7.13).

6.16 Determining the mass of the product (packaging unit) is carried out on scales for static weighing.

Determination of deviations of the net mass of packaged dumplings - according to GOST 8.579.

6.17 The determination of the thickness of the test shell is carried out after measuring the mass of frozen dumplings, for which they are taken from two to three packages (packs) of 20 pcs. Pelmeni, make a cross-section and measured the line in accordance with GOST 17435 with a cross-sectional thickness.

For the result, the average-polymetic value of the obtained definitions is taken.

6.18 Definition mass shares Muscular fabric in filling - according to GOST 32951 (paragraph 7.16).

7 Transportation and storage

7.1 The dumplings are released in sales at any point of measurement of the product not higher than minus 10 ° C.

7.2 Delmeni is transported by all types of transport in accordance with the rules for the transport of perishable goods, at a temperature not higher than minus 10 ° C.

7.3 Storage

7.3.1 Delmeni is stored in accordance with the rules of storage at air temperature not higher than minus 10 ° C.

7.3.2 Storage of dumplings in the warehouses of transport enterprises is not allowed.

7.3.3 The shelf life of the dumplings establishes the manufacturer. Recommended shelf life of dumplings:

at storage temperature not higher than a minus 10 ° C - no more than one month;

at storage temperature not higher than 18 ° C - no more than six months.

1 Assignment of the Group in accordance with GOST 32921-2014 "Products of the meat industry. Procedure for assigning groups."

3 In the Russian Federation, GOST R 52791-2007 "Canned dairy canned. Dry milk. Technical conditions."

7 In the Russian Federation, GOST R 51574-2000 "Salt cooking food. Technical conditions".

13 In the Russian Federation, GOST R 55909-2013 "Garlic fresh. Technical conditions".

17 In the Russian Federation, GOST R 51574-2018 "Salt Food is valid. General technical conditions."

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Appendix A.
(Reference)

Information information about the nutritional value 100 g of dumplings *

A.1 Informational information about the nutritional value of 100 g of dumplings are shown in Table A.1.

Table A.1.

Product name	Meaning of indicators
	Protein, r, not less	Fat, g, no more	Carbohydrates, g, no more	Energy value 1), kcal / kJ, no more
"Elite"
"Beef"
"Calm"
"Eastern)"
"Russian"
"Siberian"
"Stop"
"Traditional"
"Home"
"Baranje"
"Hunting"
"In Urals"
"From beef and lamb"
1) for the actual value energy value Take the calculated value.

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* In the marking, it is allowed to indicate the average values \u200b\u200bof the nutritional value indicators obtained by the manufacturer, taking into account the raw materials used and the production technology, with deviations from the actual values \u200b\u200bof protein, fat, carbohydrates should not exceed ± 2 g, energy value - no more than 15%, unless otherwise The deviation is not established by the manufacturer.

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Appendix B.
(Reference)

Informational information on the composition of the dumplings

B.1 Information information on the composition of the dumplings is given in Table B.1.

Table B.1.

Name of dumplings	Ingredient composition
"Elite"
"Beef"	Dough: Wheat flour in / s, drinking water, chicken eggs *, salt *, Sunflower oil *, Olive oil *, Flour processing agent *; Puff: beef, water drinking, raw fat, onion, salt, sugar, pepper black (white), coriander
"Calm"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Machine: Veal, Drinking water, Poultry meat, Fat-raw, Onion, Salt cook, Black pepper (white), nutmeg or cardamon
"Eastern"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Puffs: lamb, beef, poultry meat, drinking water, onions onion, salt, greens **, black pepper (white)
"Russian"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *.
"Siberian"	Dough: Wheat Flour A / C, Drinking Water, Chicken Eggs *, Salt Cook *, Sunflower Oil *, Olive oil *, Flour processing agent *. Machine: Pork, Beef, Drinking Water, Onion, Salt Cook, Sugar, Black Pepper (White)
"Cutlery"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Machine: Pork, Beef, Drinking Water, Onion, Salt Cook, Sugar, Black Pepper (White)
"Traditional"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Minced: Pork, Drinking water, beef, onion, Salt cook, Sugar, Black Pepper (White), Garlic
"Home"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Minced: beef, pork, drinking water, onion, salt, sugar, pepper black (white)
"Baranje"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Machine: Muffle, Fat-raw, Drinking water, Pooh, cook salt, greens **, black (white) pepper, fragrant pepper
"Hunting"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Minced meat: pork, beef, drinking water, spic, onion, salt, pepper black (white), red pepper
	Dough: Wheat Fly / C, Drinking Water, Chicken Eggs *, Salt Cook *, Sunflower Oil *, Olive oil *, Flour processing agent *. Minced Machine: Pork, Drinking Water, Spike, Onion Fried, Salt Cook, Black Pepper (White), Garlic
"In Urals"	Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Minced: pork, beef, lamb, drinking water, onion, cooking salt, black pepper (white), pepper fragrant, nut nutmeal or cardamom
"From beef and lamb"		Dough: Wheat flour in / s, drinking water, chicken eggs *, cooking salt *, sunflower oil *, olive oil *, Flour processing agent *. Minced: beef, lamb, drinking water, onion, salt, salt, green **, black pepper (white), pepper fragrant
* When used in the dough recipe. ** When used in minced meter. Notes 1 Information on food additives used in 5.3.1 is carried out when marking in accordance with the requirements. 2 when used in replacement receptors of meat and clarifying raw materials ( food ingredients) on a similar raw material allowed to use in accordance with 5.3.1 and recommended by the "technological instructions for the production of dumplings" approved by the FGBNA Director "VNIIMP them. V.M. Gorbatova", the manufacturer indicates the information information on the composition of the product, taking into account the actual used raw materials.

Bibliography

	Tr Ts 034/2013	Technical Regulations of the Customs Union "On the security of meat and meat products"
	Tr Ts 021/2011	Technical Regulations of the Customs Union "On Food Safety" "
	Tr Ts 033/2013	Technical Regulations of the Customs Union "On the safety of milk and dairy products"
	Tr Ts 029/2012	Technical Regulations of the Customs Union "Requirements for the safety of food additives, flavors and technological aids"
	Tr Ts 022/2011	Technical Regulations of the Customs Union "Food products in terms of its marking"
	Tr Ts 005/2011	Technical Regulations of the Customs Union "On Safety Packaging"